Egg and Spinach Scramble on Gluten Free Seeded Bread

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg and Spinach Scramble on Gluten Free Seeded Bread

YOUR SOLIN GENERATED RECIPE

Egg and Spinach Scramble on Gluten Free Seeded Bread

Soft-scrambled eggs and nutrient-dense spinach folded with savory smoked salmon, piled high on a slice of toasted gluten-free seeded bread.

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NUTRITION

403kcal
Protein
35.8g
Fat
19.6g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup Liquid Egg Whites

2 cups Fresh Spinach

1 ounce Smoked Salmon

1 slice Gluten-Free Seeded Bread

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

  • 1

    Heat the olive oil in a non-stick skillet over medium heat.

  • 2

    Add the fresh spinach to the pan and sauté until just wilted.

  • 3

    In a small bowl, whisk together the whole eggs and egg whites until well combined.

  • 4

    Pour the egg mixture into the skillet with the spinach, stirring gently with a spatula to create soft curds.

  • 5

    When the eggs are nearly set, fold in the flaked smoked salmon until just warmed through.

  • 6

    Toast the gluten-free seeded bread until golden and firm.

  • 7

    Spoon the scramble onto the toasted bread and serve immediately while hot.

Egg and Spinach Scramble on Gluten Free Seeded Bread

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg and Spinach Scramble on Gluten Free Seeded Bread

YOUR SOLIN GENERATED RECIPE

Egg and Spinach Scramble on Gluten Free Seeded Bread

Soft-scrambled eggs and nutrient-dense spinach folded with savory smoked salmon, piled high on a slice of toasted gluten-free seeded bread.

NUTRITION

403kcal
Protein
35.8g
Fat
19.6g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup Liquid Egg Whites

2 cups Fresh Spinach

1 ounce Smoked Salmon

1 slice Gluten-Free Seeded Bread

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

    Heat the olive oil in a non-stick skillet over medium heat.

  • 2

    Add the fresh spinach to the pan and sauté until just wilted.

  • 3

    In a small bowl, whisk together the whole eggs and egg whites until well combined.

  • 4

    Pour the egg mixture into the skillet with the spinach, stirring gently with a spatula to create soft curds.

  • 5

    When the eggs are nearly set, fold in the flaked smoked salmon until just warmed through.

  • 6

    Toast the gluten-free seeded bread until golden and firm.

  • 7

    Spoon the scramble onto the toasted bread and serve immediately while hot.